Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp)
| dc.contributor.author | Mature. Viktor | |
| dc.date.accessioned | 2012-10-16T12:18:30Z | |
| dc.date.available | 2012-10-16T12:18:30Z | |
| dc.date.issued | 2012-10-16 | |
| dc.description.abstract | The research was intendead to evaluate the effect of cooking time on Quality of boiled catfish. Catfish weighting 200-300 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled catfish. Three boiled catfish were prepared with different cooking time: 45, 60 and 75 minutes. The boiled catfish were evaluated for sensory quality, moisture, bacterial count and total Staphylococcus aureus. The results indicated that the boiled catfish cooked for 60 minutes was the best quality product. The boiled catfish was characterized by moisture 70,374-71,490%, bacterial count 4,62-4,75; and staphylococcus aureus was not identified. | en_US |
| dc.description.sponsorship | N. Ira Sari; Suparmi | en_US |
| dc.identifier.other | Sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/185 | |
| dc.language.iso | other | en_US |
| dc.subject | Boiled catfish | en_US |
| dc.subject | Cryptopterus sp | en_US |
| dc.subject | Sensory quality | en_US |
| dc.subject | Bacterial count | en_US |
| dc.subject | Staphylococcus aureus | en_US |
| dc.title | Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp) | en_US |
| dc.type | Article | en_US |